Turkey & Hashbrown Brunch Lasagna
Lasagna isn't just for dinner anymore. When it's layered with crispy hash browns and slow roasted dark turkey, you can enjoy it for brunch.
Makes
PREP
20 minutes
TOTAL
Less than 1 hour
Ingredients
- 8 ounces JENNIE-O® Slow Roasted Dark Turkey, shredded
- 1 pound frozen shredded hash browns
- 10 large eggs or 2½ cups egg substitute
- ¼ cup half-and-half
- 1 tablespoon butter
- 2 tablespoons finely chopped chives
- kosher salt
- freshly ground pepper
- 6 (6-inch) flour tortillas
- 2 cups shredded Cheddar cheese
- sour cream, chopped fresh chives, if desired
Directions
- Heat oven to 350°F.
- In large non-stick skillet over medium heat, heat turkey 2 to 3 minutes. Remove from skillet and keep warm. Add hash browns and cook, stirring often, until lightly browned. Remove from heat.
- In large bowl, whisk together eggs and half-and-half until light and frothy. In large non-stick skillet over medium heat, melt butter. Reduce heat to low and add egg mixture and cook, stirring often, until eggs are just set. Stir in chives, season with salt and pepper; Remove from heat.
-
Lightly spray 11 x 7-inch baking dish with non-stick cooking spray, add layer of tortillas. Top with half of the hash browns, eggs, cheese and turkey. Repeat with remaining ingredients, finishing with a layer of tortillas and cheese. Bake until heated through and cheese is melted, about 30 minutes. Garnish with sour cream and chives, if desired.
RECIPE NUTRITION INFORMATION
Per Serving
Calories320
Protein22g
Carbohydrates24g
Fiber1g
Sugars1g
Fat16g
Cholesterol55mg
Sodium590mg
Saturated Fat8g
